Almond Cornmeal Cake With Peach And Berry Compote Recipes

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ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE



Almond Cornmeal Cake with Peach and Berry Compote image

Categories     Berry     Fruit     Nut     Dessert     Bake     Picnic     Peach     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Accompaniment:peach and berry compote

Steps:

  • Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
  • Whisk together cornmeal, flour, baking powder, and salt.
  • Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
  • Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
  • Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

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  • Preheat your oven to 350 F (177 C). Grease an 8x10 baking dish (see note in Before We Get Started) and line with parchment paper, letting the excess fall over the sides. Set aside.
  • In an electric stand mixer fitted with the paddle attachment add the sugar, butter and nutmeg and beat on medium speed until light and fluffy, about 4-5 minutes. Add in the eggs, one at a time, making sure the first is well blended before adding in the next. Scrape the sides and bottom of the bowl so that everything is well blended. Add in the sour cream and almond extract and run the mixer on low until everything is well incorporated. Take the bowl out of the mixer and set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and sea salt. Using a spatula, fold into the butter mixture using as few strokes as possible and the last traces of flour have just disappeared. Spread the cake batter evenly into the prepared baking dish using an offset spatula, spatula or back of a spoon to smooth the top. This batter is thick and can feel difficult to spread over the parchment. I put clips on the side of the pan to hold the parchment into place while I did the spreading and smoothing. Place the peaches cut side down on top of the cake batter, then sprinkle with the sliced almonds and then the sugar. When sprinkling with the sugar, make sure you cover any bits of batter still showing around the peaches to give it that deliciously crispy top.
  • Bake in the center of the oven for 47-50 minutes and/or the edges are bronzed up, the center puffed up and a toothpick inserted into the cake (not the peaches) comes out clean (some cake crumbs are ok, but it shouldn't be coated in batter). Let the pan cool for 15-20 minutes in the baking dish before using the parchment overhand to pull it out of the pan to finish cooling on a rack. Serve at room temperature. Have a mentioned this is delightful with vanilla ice cream? Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous peach cakes!! Enjoy!


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